Scallops in the Air Fryer
Scallops are expensive and they overcook in seconds, which makes many people nervous about cooking them. Air fryer scallops are a forgiving way to do it, with a golden surface and a tender, sweet center in about 6 minutes. This recipe uses large sea scallops with garlic butter and covers frozen, bacon-wrapped and breaded versions.
- Temperature
- 400°F200 °C
- Total time
- 16min
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 145°F63 °C
- Per serving
- 190kcal
Why the air fryer works for scallops
A scallop is mostly muscle, with very little fat and a lot of water. The proteins tighten quickly when heated, and past about 145 °F they squeeze out moisture and turn tough. A hot, dry environment that browns the surface fast and cooks the inside gently is the best match, and the air fryer provides it in a few minutes without the splatter of a pan.
Browning depends on a dry surface. Many scallops are sold wet-packed in a phosphate solution that adds water weight and prevents a good sear. Dry-packed scallops are worth looking for. If you can only find wet-packed ones, rinse them, then dry them very well and expect a little less color.
How to make scallops in the air fryer
Tap a time to start a timer.
- Prep the scallops Pull off the small side muscle, a tough rectangular tab on the side of each scallop, if it is still attached. Pat the scallops very dry on all sides with paper towels. Dry scallops brown, wet scallops steam.
- Season Toss the scallops with the olive oil, salt, pepper and garlic powder.
- Preheat Preheat the air fryer to 400 °F for . Mix the melted butter, minced garlic and parsley in a small bowl.
- Cook Place the scallops in a single layer with a little space between them. Cook for , flipping after . Smaller scallops need only .
- Check The scallops should be opaque and firm to the touch, with a golden surface. An instant-read thermometer should read 145 °F in the center. Spoon the garlic butter over the top and serve with lemon wedges.
Times and temperatures
| Scallops | Temperature | Time |
|---|---|---|
| Large sea scallopsFlip after 3 min | 400 °F (200 °C) | 6 min |
| Bay scallopsShake halfway | 400 °F (200 °C) | 3–4 min |
| Thawed from frozenDry well first | 400 °F (200 °C) | 6–7 min |
| Bacon-wrappedUse thin bacon | 380 °F (190 °C) | 10–12 min |
| Breaded with pankoSpray with oil | 400 °F (200 °C) | 6–8 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose similar sizes. Large sea scallops are labeled U-10 to U-15, which means 10 to 15 per pound. Matching sizes finish at the same moment.
- Do not overcrowd. Twelve large scallops usually fit in one layer in a 5 qt basket. If they touch, cook in two batches.
- Add the butter at the end. Garlic burns at 400 °F, so spoon the garlic butter over the finished scallops, not before cooking.
Bacon-wrapped and breaded scallops
For air fryer scallops wrapped in bacon, wrap each scallop in half a slice of thin bacon and secure it with a toothpick. Cook at 380 °F for 10–12 minutes, flipping once, until the bacon is crisp. For breaded scallops, dip dry scallops in beaten egg and then in panko seasoned with salt and paprika, spray with oil and cook 6–8 minutes at 400 °F (not gluten-free).
What to serve with scallops
Scallops go well with creamy risotto, buttery mashed potatoes or a simple salad. For a vegetable side, try asparagus or broccoli from the air fryer. For a surf and turf dinner, serve them alongside a steak. If you want a more casual meal, pair them with shrimp.
Storing and reheating
Leftover scallops keep for 1 to 2 days in a sealed container in the refrigerator. Reheat them gently in the air fryer at 320 °F for 2–3 minutes until they reach 165 °F in the center. They will be a bit firmer than fresh scallops, so use them in pasta or a salad rather than eating them on their own.
Variations
- Cajun: Replace the garlic powder with 1 tsp Cajun seasoning.
- Lemon herb: Add 1 tsp lemon zest and 1 tbsp chopped chives to the butter.
- Ritz cracker crust: Press crushed buttery crackers into the buttered scallops and cook at 375 °F for 6–7 minutes (not gluten-free).
If it does not turn out right
- The scallops are rubbery
- They cooked too long. Large scallops need only 6 minutes at 400 °F, and small bay scallops need 3–4 minutes. Take them out at 145 °F.
- The scallops are pale and watery
- They were wet. Look for dry-packed scallops, which have not been soaked in a salt solution, and pat them dry with paper towels, even letting them air dry in the refrigerator for 20 minutes.
- The scallops stick to the basket
- Brush the basket lightly with oil, or place the scallops on a small piece of perforated parchment paper weighed down by food. Wait until they release easily before flipping.
Questions and answers
How long do scallops take in the air fryer?
Large sea scallops take 6 minutes at 400 °F, flipped halfway. Bay scallops need 3–4 minutes. They are done when opaque and firm, at 145 °F.
Can I cook frozen scallops in the air fryer?
Thaw them first in the refrigerator overnight or in a sealed bag in cold water for 20 minutes, then dry them well. Cooking from frozen releases water and gives a pale, rubbery result.
Can I make scallops without breading?
Yes, that is the main recipe. A dry surface and a little oil give a good sear without any breading.
What temperature should scallops be cooked to?
The USDA recommends 145 °F. Many chefs take them off a bit earlier, but at 145 °F the scallops are firm, opaque and still tender.
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